Salt of the Earth

Beef, Lamb, Spicy food, Mature and hard cheese

We are very fortunate to have these two Rhône varietals that grow in dry-land conditions here in our Darling district. The Cinsault comes from 45 year old bush vines which produce an unique and complex component.

After malolactic fermentation the wine was racked and then put back in barrel for 15 months. The wood selection was 50% new 500 litre French oak barrels and 50%older 500 litre French oak barrels.

The grapes of both cultivars were harvested on the same day and fermented together in open top tanks. The free run juice was kept separate and underwent malolactic fermentation in 500 litre barrels.

Groote Post has always been best known for its Sauvignon Blanc but in recent years its other wines notably Chardonnay Shiraz and Pinot Noir have gained greater recognition from wine competitions and its widespread client base alike. Although Groote Post wines have received a steady stream of accolades and awards since its maiden 1999 vintage co-owner Nick Pentz and winemaker Lukas Wentzel believe that the best has yet to come. While acknowledging that winemaking and particularly grape growing are a perpetual work in progress they are confident that they now have the building blocks in place for a more mature phase in its life cycle. This was amply illustrated during the long and challenging 2004 harvest that produced grapes with the desired physiological factors and phenolic ripeness resulting in complex wines showing intense fruit flavours. The Sauvignon Blancs are now showing consistency with the sought-after fruit to acid balance.